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Slice of Rhubarb Custard Torte on white plate

Rhubarb Custard Torte

Delightful dessert featuring shortbread base covered with a cooked rhubarb custard and topped with a meringue.
Course Dessert
Cuisine Canadian
Keyword torte, rhubarb, rhubarb torte
Servings 9
Author My Island Bistro Kitchen

Ingredients

Shortbread Base:

  • ½ cup butter, softened at room temperature
  • 1 cup all-purpose flour
  • Pinch salt
  • 2 tbsp sugar

Custard Filling:

  • cups sugar
  • tbsp all-purpose flour
  • ½ cup whole milk, evaporated milk, or blend
  • 3 large egg yolks (reserve whites for the meringue)
  • cups rhubarb, chopped into ½” pieces

Meringue:

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  • ¾ tsp vanilla

Instructions

Shortbread Base:

  1. Cream butter. Mix in flour, salt, and sugar.
  2. Lightly grease 8”x8” pan and press shortbread mixture evenly into pan. Bake in 325ºF oven for 22-25 minutes. Remove from oven and cool on rack while preparing filling.

Custard Filling:

  1. In medium-sized saucepan, combine the sugar and flour. Blend in the milk. Whisk in the egg yolks. Over medium-low heat, cook mixture just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching, until mixture thickens and rhubarb is softened. Remove from heat and cool to room temperature.
  2. Preheat oven to 400°Spread cooled rhubarb custard over cooled shortbread base.

Meringue:

  1. Place the egg whites and cream of tarter in bowl of stand mixer and beat on high speed until eggs are foamy. Gradually add the ¼ cup white sugar, one tablespoon at a time, beating on high speed until soft peaks form. Beat in the vanilla just to blend. Spread meringue evenly over rhubarb custard, ensuring custard is completely covered to the pan edges. Bake for 5-6 minutes, or just until meringue starts to brown.
  2. Cool completely before serving.

Recipe Notes

Yield: 9 servings